Vegan Pho Salad with Mushrooms

Name: Vegan Pho Salad with Mushrooms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 3 tbsp (45 ml) vegetable oil, divided; 2 shallots, thinly sliced; 1 tbsp (10 g) minced garlic, divided; ¼ cup (61 g) tomato sauce; ¼ cup (60 ml) soy sauce; 2 tsp sugar; ¼ tsp red chili flakes (optional); 1⅓ lb (750 g) fresh or cooked pho noodles; 1⅓ lb (750 g) fresh or cooked pho noodles; 7 oz (200 g) various mushrooms, roots trimmed and separated (if using enoki) or sliced; Salt, to taste; Black pepper, to taste; 2 scallions, finely chopped; 2 tbsp (16 g) roasted sesame seeds; 1 medium tomato, sliced

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
25 min

Appears in

Simply Pho

By Helen Le

Published 2017

About

Here’s a simple, super-healthy recipe (phở trộn nấm) you can put together in a jiffy. Use a variety of mushrooms, such as oyster, beech, enoki, shiitake, and straw mushrooms, or any other mushrooms that you prefer. It would be perfect to offer this dish in the fall after a mushroom harvest!

Ingredients

3 tbsp (45 ml) vegetable oil, divided
2 shallots, thinly sliced

Asia
Vietnam
Main course
Vegan

Method

Heat 2 tablespoons (30 ml) of the vegetable oil in a large wok or pan over medium heat. Add the shallots and fry until golden brown. Remove the fried shallots with a slotted spoon and transfer to a small bowl. Set aside.
Add ½ tablespoon (5 g) of the minced garlic to the the wok and cook and stir until fragrant.
Add the tomato sauce, soy sauce, and su